Roll pastry to a thickness of ⅛ in. Brush with egg and sprinkle bacon, Emmental or Swiss cheese and chopped pistachios on top to form a thin, even layer. Press gently to make sure ingredients stick to pastry.

Fold pastry in half with the help of a rolling pin and press so that the two sides stick together. Use a pastry cutter to cut ½ inch wide strips.

Hold each strip with left hand and twist 5 times with right to form a sort of corkscrew.

Before baking, press points where pastry is twisted for greater solidity.

Bake in 325° F oven for ten or so minutes.